Linguine with Creamy Chicken and Walnuts |
|
 |
Prep Time: 8 Minutes Cook Time: 13 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
Ingredients:
6 ounces uncooked dried linguine |
1 tablespoon water |
2 teaspoons all-purpose flour |
2 teaspoons olive oil |
2 garlic cloves, minced |
1 (8-ounce) package sliced mushrooms |
1 cup fat-free milk |
1 cup fat-free, less-sodium chicken broth |
3/4 cup (6 ounces) 1/3-less-fat cream cheese, cubed and softened |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
2 (6-ounce) packages refrigerated diced roasted chicken breast |
2 teaspoons butter |
3 tablespoons coarsely chopped walnuts, toasted |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, combine water and flour in a small bowl; stir well with a whisk. Heat oil in a large nonstick skillet over medium-high heat. Add garlic and mushrooms; sauté 2 minutes or until mushrooms are tender. Add milk and next 4 ingredients. Bring to a simmer, and cook 3 minutes or until cream cheese melts and sauce is smooth, stirring constantly with a whisk. Stir in flour mixture. Add nutmeg and chicken. Bring to a boil; reduce heat, and simmer 4 minutes or until sauce begins to thicken, stirring occasionally. Add butter, stirring until butter melts. Serve sauce over hot cooked pasta; sprinkle with walnuts before serving.
|
|